Classic Blueberry Zucchini Bread
A delightful fusion of juicy blueberries and tender zucchini that creates a soft, moist loaf perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (no need to thaw if frozen)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar Can substitute with brown sugar for a deeper flavor
- 0.5 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional, walnuts or pecans work well)
- 1 teaspoon ground cinnamon (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper.
- Grate the zucchini using a box grater and squeeze out excess moisture with a clean kitchen towel.
Mixing
- In a large mixing bowl, combine the oil, sugar, and eggs. Beat together until smooth and creamy, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
- Fold in the grated zucchini and blueberries gently to ensure even distribution.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and aluminum foil to freeze for up to 3 months. Thaw in the fridge and reheat slices in the oven or microwave as needed.